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Porcupine Meatball

6 Servings


  • 1 cup Adolphus® White Rice, cooked
  • 1 ½ lbs lean ground beef
  • 1 tsp salt
  • 1 tsp lemon pepper
  • 1 Tbsp fresh dill
  • ½ cup seasoned bread crumbs
  • ½ cup flour
  • 2 Tbsps vegetable oil

For the Sauce:

  • 2 each eggs, beaten
  • 1 cup beef broth
  • juice of 2 lemons
  • fresh dill, for garnish


  1. Prepare rice according to package directions. In a large bowl combine rice, beef, salt , lemon pepper, dill and bread crumbs.  Mix until just combined.  Do not over mix or meatballs will be tough. Shape rice mixture into desired shaped balls and gently roll in flour.
  2. Heat oil in a large skillet over medium heat. Shake excess flour from meatballs and add to skillet.  Brown meatballs on all sides.  Continue to cook, turning occasionally,  until centers are no longer pink, about 20 minutes.
  3. Meanwhile,  in a small bowl combine eggs and broth.  Add lemon juice and beat well.  Pour mixture through a strainer into a small saucepan.  Cook over medium heat, stirring constantly, until it begins to thicken, about 5 minutes.  Do not boil.  Place meatballs in a serving dish and top with sauce.  Garnish with fresh dill, if desired.

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